Cannabis Banana Bread

I've found plenty of desert and cake recipes for cannabis cooking, but it is always good to come across something a little more savoury. (This recipe courtesy of www.smoking withstyle.com)

Ingredients (for one loaf):

1/2 cup of cannabutter
2 cups of flour
3 bananas (as ripe as possilbe
1/2 a cup of sour cream/milk
1 cup sugar
2 eggs
1 teaspoon baking soda
1/2 teaspoon vanilla
Optional A handful of walnuts for texture.

Cooking method:

Heat the oven to 350 degrees, then beat together the eggs, sour cream/milk, sugar and cannabutter in a large bowl. Then add the vanilla and baking soda to the mixture.

Keep beating the mix, and gradually add the flour a little bit at a time. Once that has mixed in fully, add the bananas and beat them until they are mashed in.

Place it in a greased baking tray and cook for one hour.

Basic Cannabutter

Cannabutter is the classic base ingredient for all kinds of cannabis related cookery. I've always found there's something very special about growing your own stuff from cannabis seeds, then cooking and eating it - very natural!

Ingredients:

25 grams of cannabis (I especially recommend either Mango or Blueberry)
500 grams of butter
Several cups of water (it doesn't really matter how much, as it will be seperated in the end anyway)

This is the basic ratio - 20 grams of butter per gram of cannabis. Obviously, you can make more or less depending on your requirements, or how strong you want the stuff to be.

Cooking Instructions:

Grind up the cannabis until it is very, very fine - far finer than if you were going to smoke it. You want to turn it into a fine powder, and an electric or manual coffee grinder is probably the best tool for the job (or you could just put in a little elbow grease with a mortar and pestle.)

Heat the water in a frying pan or saucepan on the hob, then melt the butter on a medium to low heat. Once it has completely melted, add the cannabis powder, stir it in and then turn it down to a very low heat. Keep stirring it (be careful that the butter doesn't burn!). Feel free to enjoy the fumes.

Cook it on a low heat for between two to three hours, depending on how strong you want it to be, then carefully strain the mixture into a jug or jar, seal it up, and stick it in the fridge. A layer of butter will soon solidify above the dirty water. Peel away the butter and throw away the water. The butter is now ready to be used as you see fit!